BLACK-EYED PEAS AND ARUGULA SALAD

Black-Eyed Peas And Arugula Salad image

Provided by Sara Rimer

Time 40m

Yield Twenty servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds black-eyed peas
6 cups chicken stock, approximately
1/2 cup olive oil
1/4 cup vegetable oil
1/4 cup raspberry vinegar
2 cloves garlic, minced
1 1/2 tablespoons Dijon mustard
1 tablespoon honey
1/4 teaspoon nutmeg
Cayenne pepper to taste
Salt and freshly ground pepper to taste
1 medium red onion, minced
3 bunches arugula, washed and dried
1 1/4 pounds red cabbage, finely sliced

Steps:

Pick over the peas to remove any stones or dirt. Wash thoroughly and drain. Soak overnight. Drain again.
Place the peas in a large pot and add the chicken stock to cover them. Bring to a boil, lower the heat and simmer, covered, for 30 minutes or until done. Drain. Set aside to cool.
In a small bowl, combine the remaining ingredients, except the red onion, arugula and cabbage. Whisk to blend.
Place the peas, onion, arugula and cabbage in a large serving bowl. Pour the dressing over them and toss well.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 437 milligrams, Sugar 5 grams, TransFat 0 grams